title: What, not just salad and veg? Consumer testing of the eatwell week.
abstract: OBJECTIVE
  To test the appeal of the eatwell week, a nutritionally balanced 7 d menu which satisfies nutritional guidelines of the Food Standards Agency in Scotland; determine the clarity and understanding of the main messages; and gather views on the usability and acceptability of the eatwell week resource format.
  
  
  METHODS
  Focus group discussions with consumers and health professionals.
  
  
  METHODS
  Four locations across the UK.
  
  
  RESULTS
  The eatwell week was considered realistic by consumers as it contained foods they recognised and already ate. A preconceived idea had been that there would be more fruit and vegetables and fewer 'treats'. Consumers found the recipes simple and lack of cooking skills was not an apparent barrier. However, the message of 'balance' was poorly understood. Consumers often lacked the knowledge to make informed substitutions in the week. Both the general public and some health professionals felt the menu contained too much carbohydrate. Health professionals felt it was unclear who the eatwell week was intended for and what purpose it served.
  
  
  CONCLUSIONS
  Use of familiar foods and the provision of simple, easy-to-follow recipes have the potential to overcome some barriers to healthy eating encountered by the general public and encourage improvements in dietary intakes. The eatwell week shows promise as a resource to facilitate implementation of the principles of the eatwell plate and supports government priorities and policies for health.
authors.affiliation: 1Human Nutrition,School of Medicine - GRI Campus,University of Glasgow,Room 22,4th Floor,Walton Building,Glasgow Royal Infirmary,84 Castle Street,Glasgow G4 0SF,UK.
authors.forename: Wilma S
authors.initials: WS
authors.lastname: Leslie
authors.affiliation: 2Ipsos MORI Scotland,Edinburgh,UK.
authors.forename: Jane
authors.initials: J
authors.lastname: Eunson
authors.affiliation: 2Ipsos MORI Scotland,Edinburgh,UK.
authors.forename: Lorraine
authors.initials: L
authors.lastname: Murray
authors.affiliation: 1Human Nutrition,School of Medicine - GRI Campus,University of Glasgow,Room 22,4th Floor,Walton Building,Glasgow Royal Infirmary,84 Castle Street,Glasgow G4 0SF,UK.
authors.forename: Michael E J
authors.initials: ME
authors.lastname: Lean
authors.affiliation: 1Human Nutrition,School of Medicine - GRI Campus,University of Glasgow,Room 22,4th Floor,Walton Building,Glasgow Royal Infirmary,84 Castle Street,Glasgow G4 0SF,UK.
authors.forename: Catherine R
authors.initials: CR
authors.lastname: Hankey
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D001290:Attitude; D001291:Attitude of Health Personnel; D032882:Comprehension; D003258:Consumer Behavior; D004032:Diet; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D005247:Feeding Behavior; D005260:Female; D017144:Focus Groups; D006293:Health Promotion; D006801:Humans; D008297:Male; D008875:Middle Aged; D018673:Nutrition Policy; D040241:Social Marketing; D006113:United Kingdom; D055815:Young Adult
chemical_list: D004040:Dietary Carbohydrates